Help in the Desert!
I need some help! I love to bake but have never done this from scratch. I'm currently deployed to a desert environment. I took advice from an arizona baker/blog and finally got this starter going. It's finally smelling like real sourdough. Anyway, I have an oven, no Dutch oven, and I can bake in what looks like catering pans. If anyone was in the service, they know what I'm talking about. Metal square pans that have a lid. My tent is cooled to about 90, I do have access to a fridge and have ovens that can go to low temps (like a conventional oven). I'd love to be able to provide fresh bread for our Easter Mass to the service members. I am unsure what the most foolproof method for continuing is. This starter has doubled, smells appropriate. Oh yah I also have no scale or measuring cups. I have ladels that are measured in ounces and found a flour/water conversion online. I tried to proof some bread/previous starter once and it crusted up and went no where- so I have a plastic bag I plan on using next. It's verrrrrry dry and very hot here. Thanks in advance!